Homemade Ricotta Gnocchi with Spring Asparagus, Morel Mushrooms and Ramp Cream Sauce

Recipe by Chef Erin Eastland
Photos by Amy Sheridan

Our Homemade Ricotta Gnocchi with Spring Asparagus, Morel Mushrooms and Ramp Cream Sauce is one of our favorite morel mushroom recipes. Easy and quick to prepare, this is a perfect dinner party dish. Use Cube Café’s Homemade Ricotta Gnocchi Recipe or purchase Divine Pasta Company Fresh Potato Gnocchi and whip this dish up in less than 20 minutes. If you can’t find morel mushrooms, try using chanterelles or any other wild mushroom. If ramps don’t grow where you live, try using baby leeks instead. Break out the good china, this dish is sure to impress.

Directions

1. In a large saute pan melt the butter and olive oil.
2. Add the sliced mushrooms and chopped ramps, and sauté until tender, about 5 minutes.
3. Add the cream.
4. Reduce the heat and bring the cream to a simmer, stirring consistently.

1. Cook for 15-20 minutes until the cream has reduced by half, looks shiny and light tan in color.
2. While the sauce cooks, bring a large saucepan of salted water to a boil.

1. Add the asparagus to the cream sauce.
2. Cook an additional 5 minutes.
3. Salt to taste.

1. Cook the gnocchi for 2 minutes.
2. Remove with a slotted spoon and place in a warm bowl.
3. Gently toss the sauce with the cooked gnocchi.
4. Divide between 4 warmed bowls, top with freshly grated Parmesan cheese and serve immediately.

Happy cooking,
Erin